Overnight Eggs Benedict Casserole (Print View)

Indulge in a make-ahead breakfast with ham, eggs, cheese, and English muffins showered in hollandaise.

# What You'll Need:

→ Base

01 - 12 English muffins, split and toasted

→ Protein

02 - 1 pound cooked ham, diced

→ Custard

03 - 12 large eggs
04 - 1 cup whole milk
05 - 1/2 cup heavy cream

→ Cheese

06 - 1 cup shredded cheddar cheese
07 - 1/2 cup shredded parmesan cheese

→ Aromatics and Seasoning

08 - 1/4 cup green onions, chopped
09 - 1 teaspoon dried mustard
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon paprika, optional

→ Sauce and Garnish

13 - 2 cups hollandaise sauce, homemade or store-bought
14 - fresh parsley, chopped, for garnish (optional)

# Directions:

01 - Preheat oven to 350°F (175°C). Place split English muffin halves cut-side up on a baking sheet and toast for 5–7 minutes until lightly golden. Allow to cool slightly.
02 - Lightly grease a 9×13-inch baking dish. Arrange toasted muffin halves evenly, cut side up, to form a single layer base.
03 - Distribute diced ham evenly over the English muffins. Sprinkle shredded cheddar, then parmesan cheese, ensuring even coverage.
04 - In a large bowl, whisk together eggs, milk, heavy cream, green onions, dried mustard, salt, black pepper, and paprika (if using) until fully combined and smooth.
05 - Pour the egg custard mixture evenly over the layered muffins, ham, and cheese, pressing down lightly to submerge all elements.
06 - Cover the dish tightly and refrigerate for a minimum of 8 hours and up to 24 hours, allowing flavors to meld and the bread to absorb the custard.
07 - Preheat oven to 350°F (175°C). Remove casserole from refrigerator and let it rest at room temperature for 15–20 minutes.
08 - Uncover and bake for 45–55 minutes until set and lightly golden on top. Insert a knife in the center to check doneness—the blade should come out mostly clean.
09 - If making from scratch, prepare Hollandaise sauce during baking. If using store-bought, heat gently until smooth and warm.
10 - Once baked, let casserole rest briefly. Slice into portions. Drizzle each serving generously with warm Hollandaise sauce and garnish with chopped parsley if desired. Serve immediately.

# Notes:

01 - Soaking the casserole overnight ensures that the bread base absorbs the custard fully and results in a creamy, cohesive texture.
02 - Feel free to substitute the cheeses or use Canadian bacon for authentic flavor variations.

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